Yogurt Cheese

"A delicious, creamy cheese that perks up bagels and sandwiches. Very simple to make and the variations are endless. Try to use a full fat yogurt such as Balkan style. You could easily experiment with many other ingredients such as, chopped olives, fresh herbs or sweet ingredients."

Directions

Line a strainer with two layers of cheesecloth. In a medium bowl, mix together the yogurt, salt, pepper and garlic.

Pour into the cheesecloth lined strainer. Place the strainer over another bowl to catch the liquid, and refrigerate for 1 to 2 days, until all of the liquid has drained off. Empty the drainage bowl occasionally so you can see when the cheese has stopped draining.

Transfer cheese to a covered container, and store in the refrigerator for up to two weeks.

Most Helpful Positive Review

Oct 05, 2006

I love yogurt cheese. I use coffee filters instead of cheesecloth and it works just as well. I love to make yogurt cheese patties. Roll them in bread crumbs and pan fry them and serve them atop greens with a vinagrette. It makes an excellent salad!

Most Helpful Critical Review

Ohh~!! Nice way to make creamy cheese! Loved it! Although instead of waiting for the water to drain away I just poured the mix on a clean handkerchief placed on a strainer and twisted the cloth to manually drain it while watching TV. I just couldn’t wait for the two days. It was easy and not messy at all. I did this until there was no more water to drain. Just remember to wash your hands very well. You can instantly see how the cheese forms.

YUM! I changed things up a bit though... I didn't add anything to the yogurt, and since I didn't have cheese cloth, I used 2 paper towels. It worked great!
After the yogurt cheese was made, I added chopped green olives! YUM! Also, the second time I tried this, I added chopped cucumbers, salt, garlic and dry dill.
This is my new favorit recipe!

I love this. I've been making this for years. I use a mesh strainer with a coffee filter. I also use non-fat yogurt. I don't add anything to the yogurt before straining. I add garlic, dried veggies, and/or other spices to it after it's strained as I need it. This is especially good for dieters who need a non-fat alternative for dressings, dips, sauces, spreads, etc.

This recipe got me on a yogurt cheese kick. I have been making my own yogurt from milk and store bought plain yogurt...organic, full fat, low fat, reduced fat, even vanilla flavored. Every bit of the yogurt cheese I have made has been delicious. I use coffee filters.
I've gotten my friends very interested in making yogurt and yogurt cheese which we use for sour cream or continue on to the cream cheese stage. It's great in all recipes calling for those two items.

You can also use clean coffee filters instead of cheesecloth if there is none available to you. Just make sure you overlap the edges so the yogurt doesn't get through. Also, try using cheese without gum or gelatin because it can keep the curds and whey from separating.

Not that I followed this recipe to the tee, however, I've been making yogurt cheese for some time. I also agree that you can use coffee filters/paper towels, etc. to strain the yogurt. I don't bother buying cheese cloth to do this. In any event, I also use the full fat yogurt vs low or non-fat variety. I use this "cheese" for many reasons from potato salad and so on. You can dress this up or down depending on what you are striving for in a recipe. I love it! I don't add the garlic unless I think it will go with whatever recipe I'm using it for or in. This is way better than using just ready made yogurt!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.